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Careers in Foodservice (Chapter 3.1)

Across
Manages the banquet operations of hotels, banquet facilities, hospitals, and universities
Jobs for which you do not need to have training or experience
Cooks that work the food production line
Proof that you are an expert in a specific topic, such as culinary arts, baking, and pastry making
Manages all kitchen operations
Coordinates and assigns duties to the hosts, servers, and bussers
Oversees the operation of the entire restaurant
One who works under the guidance or a skilled worker to learn a particular trade or art
Responsible for making baked items, such as breads, desserts, and pastries
A company that sells products to the food-service industry
Orders ingredients and makes sure that they are prepared correctly
A program in which an advanced student works at a business to get hands-on training
A system by which employees are rotated through a series of jobs, allowing them to learn a variety of skills
Down
Helps chefs to select food and equipment that will best fit their needs and budgets
Buys food and supplies according to his or her restaurant clients' current needs
Giving employees work experience in many different tasks
A kitchen system where specific tasks are assigned to each member of the kitchen staff
Coordinates the food for each function
Works closely with food scientists to produce new food products
Sets new standards in food technology by creating new food products and cooking methods
Supervises and sometimes assists other chefs in the kitchen
A wide selection